Soon after posting last night, my hunger finally caught up with me. Even still, I wasn’t in the mood for the brussels sprouts and squash dish I’d made. I settled on a small bowl of Barbara’s Original Puffins and then decided to go big and have two mug-fuls with some almond breeze.
This was the perfect post-run meal.
After searching long and hard, I finally found pumpkin at Whole Foods on Monday and knew that I wanted to make something extra special and yummy with it. After ruminating for a couple days, I decided that I would christen this fall’s first meal with pumpkin by making pumpkin pancakes.
I used Roni’s pumpkin pancakes recipe as the inspiration to my recipe. The changes I made included:
- using 1/3 cup whole wheat flour, almond breeze and pumpkin puree
- adding walnuts
- adding ~1 tbsp. ground flax seed
- adding ~2 tbsp. raisins
I mixed all the ingredients last night to cut down on my breakfast prep time this morning. When I have to be out of the house by 6:30 AM, every time saver is needed!
Cooked on a well greased skillet over medium-high heat, covered, about 3 minutes on each side.
Topped with pancake syrup.
These were so yummy and very fluffy. I will definitely be making them again!
I ❤ pancakes! I am so glad I got over the “bad” label I’d given to pancakes during my dieting years!